I am not a rich man. I don’t want to be rich, I’m not driven by money. In fact I’ve slowed down and reduced my earning capacity of late. So much so that I’d definitely be eligible to be classed in the lower-earning class, societally speaking. Just to clear things up for any confused readers, writing a book and getting published doesn’t equate to financial wealth. Far from it. I have enough money to pay bills, look after the kids and buy basics of food and wine. That’s it.
So the poorer I get, the more effort I’ll need to put into my food production. It seems to make sense, well as an experiment in frugality. And it’s do-able even for the renter, as that’s what I am. I don’t own any property, but my landlord has been kind enough to allow me to plant a vegetable garden and house some chooks. It was just a matter of asking.
So when people tell me to stop being judgemental about ‘poor’ people eating junk food, processed and frozen supermarket food I scuff at the silliness of it all. It seems logical to me, a person in this very situation, that it’s even more relevant to grow your own veg the poorer you are. The harder you need to work for your food. I like this approach. I have zero intentions of changing my system.
The poorer I get, the richer the food I get to eat. It’s phenomenal and almost unbelievable to hear. But it’s the truth. Because I don’t need to spend a lot of my money on regular supermarket food I get to have the odd indulgent treat. Like the Meredith marinated goat’s feta that I used in this roast radish salad. The pine nuts, also expensive but a great addition to the dish, are also a treat. And I can afford these items because all the other stuff that gets used in the kitchen is free, well apart from the seeds and the effort. So this little radish salad for lunch, reconfirms to me that it’s possible for one member in the house to focus on the food production, acquisition, processing, preserving and cooking. It’s what used to happen in the old days. Why can it not happen in 2012?
As I type this, I’m feasting on a rabbit stew featuring a rabbit I shot last night, slow cooked with my passata, plenty of parsley, chorizo and a few onions. Another delicious meal, very frugal and limited carbon footprint.